CHICKEN AND
TORTILLA SOUP
food
every
FISH TACOS WIT
CABBAGE AND
asy
CHILLI PEPPER SLAW
A
SPARKLING
MARGARITAS
v ib ra n t g ree n colour to
guacam ole (
left
),” says
Joanne. “T h ey ta k e it
one big ste p b ey o n d
th e ex p ected .”
“T o rtilla soup
(above)
is u su ally p re tty filling,”
Jo a n n e says. “F or spring,
I’v e m ad e it lig h ter an d
fre sh e r w ith ch u n k s of
zu cch in i an d b ab y peas;
crisp-cooked to rtilla strip s
give it cru n ch .”
“F ish ta co s
(above left)
are
one of th e m o st p o p u la r an d
delicious com binations ever
to com e o u t o f M exico,”
Jo an n e says. “F or m y
v ersion, I b ak e th e fish in a
foil p ack et w ith o ran g e peel,
lim e peel, g reen to m ato es,
an d garlic. T h e flavours
h av e n o w h ere to go b u t in to
th e fish.”
“F re sh p e a s b rin g
sw ee tn e ss, te x tu re , an d
